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Q. What is compound?
A compound is a substance which consists of two or more elements chemically combined. The elements in a compound aren't simply mingled together as they are in a mixture. In its place they are combined in a way such that the compound has properties that are different from those of the elements of which it is composed. Every compound is represented by a formula a combination of the symbols of the elements that make up the compounds. You may already recognize some chemical formulas such as H2O for water, NaCl for table salt and NH3 for ammonia.
stability of cr3+ions from fe3+ions in aqueous medium
Attacking Reagents - Organic chemistry The fission of the substrate molecule to make centres of high or low electron density is affected by attacking reagents. Most of the atta
Two solutions are prepared using the same solute: Solution A: 0.27g of the solute dissolves in 27.4g of t-butanol. Solution B: 0.23g of the solute dissolves in 24.8g cyclohexane. W
The distribution of electrons into Hybrid orbitals is as per the Paulis Exclusion principle and the Hunds rule of Maximum Multiplicity.
The total magnetic quantum numbers for d-orbital is given by: (1) 2 (2) 0, ± 1, ± 2 (3) 0, 1, 2 (4) 5 ans: 5
Sensory evaluation during product life cycle The basic procedure for developing a new product, and supporting it while marketed, included distinct steps that are constant no
Q. What do you understand by Canning? Canning involves the application of heat that is high enough to destroy all pathogenic microorganisms and their spores present along with
Calculate the amount of heat required to raise the temperature of an 58 sample of water from 34c to 64c. Express your answer using two significant figures
Explain meso stereoisomer a) For a molecule to have a meso stereoisomer, it must have more than single asymmetric atom, and it must be divisible into constitutionally identical
Evaluation of food quality A common practice employed to evaluate the shelf life of a given food product is to determine changes in selected quality characteristics over a per
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